Chicken Pot Pie with Cheddar Bay Biscuits

badbatchbaking.com

Kaylee Lynch

subheading: Chicken Pot Pie:

1.5 lbs chicken tenders or breasts

4 cups chicken stock

4 tablespoons butter

½ large onion, diced

¾ cup carrots, diced

¾ cup celery, diced

4 small potatoes, yukon gold or red potatoes, peeled and diced optional

3 cloves garlic, minced or grated

1 cup frozen peas

½ teaspoon each: onion powder, dried thyme, dried rosemary

¼ teaspoon rubbed sage

3 tablespoons flour

½ cup half & half

1 chicken bouillon cube

2 teaspoons low sodium soy sauce

pepper as needed don't add salt as the soy sauce will replace it

subheading: Cheddar Bay Biscuits:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoon granulated sugar

¾ teaspoon salt

1 teaspoon garlic powder

½ teaspoon cayenne pepper

1 ¼ cup sharp cheddar cheese,

1 cup cold buttermilk

½ cup butter, melted and cooled for a few minutes

subheading: Garlic Butter Biscuit Topping:

3 tablespoons butter

½ tsp garlic powder

1 tsp minced parsley

Directions at badbatchbaking.com

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